Yoka is a popular lavash dish with egg and cheese in the Caucasus. Youka is prepared quickly, served hot, so to speak, hot, while the cheese is melted, the pita bread is crispy and the egg yolk is liquid.
Summary
| Cook Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizer |
| Servings (Default: 1) |
Ingredients
Ingredients- Thin lavash – a sheet of about 15×20 cm
- Egg – 1 pc.
- Suluguni cheese – 30 g
- Butter – 25 g
- Salt to taste
- Water – for wetting lavash
In addition to cheese, you can use sausage, vegetables, herbs, etc. as a filling for lavash.
Print Recipe
Pin Recipe Instructions
- Cut the lavash into 4 parts, from one part (15×20 cm in size) to prepare Yoka. For Yoka it is customary to use suluguni cheese.
- First of all, you need to dip pita bread in cold water for a couple of seconds. Alternatively, hold for a second under a stream of cold running water. The second method is more convenient.
- Along with this, melt the butter in a skillet over medium heat. Fry the moistened pita bread on one side until lightly blushing. Flip the pita bread to the other side.
- In the center of the pita bread, immediately place the cheese grated on a coarse grater in a slide, make a small depression in the center for the egg.
- Break the egg onto the cheese, being careful not to damage the yolk. Lightly salt the egg. If the cheese is too salty, salt can be eliminated.
- Immediately wrap the pita bread in a triangle, covering the cheese and egg filling.
Fry the pita bread on one side, then turn over and fry for another 1-2 minutes, until golden brown. During this time, the egg white will set and the yolk will remain liquid. - Serve Yoka right after cooking.
Enjoy your meal!
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